- Prepare home canning jars and lids according to manufacturer's instructions. Cook apricots and orange in water until tender. Press through a sieve or food mill.
- Combine apricot and orange pulp, lemon juice and sugar in a large saucepot. Cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking.
- Ladle hot butter into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
- This recipe yields about 3 half-pints.
Notes:
Recipe as published in the Hoosier Times, 02-16-2000 |
